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Roasted Carrot Soup with Goat’s Cheese Toast

Roasted Carrot Soup with Goat’s Cheese Toast

Ingredients (Serves 4)                                                                                 

1kg carrots, halved, cut into 3cm pieces

3cm piece ginger

100ml extra virgin olive oil, plus extra

1.5 tsp cumin seeds

1 tsp coriander seeds

8 sprigs thyme, leaves picked

2 onion, skin on and whole

200g speck, rind removed

1 large bulb garlic plus 1 clove minced

1 litre chicken or vegetable stock

400g can chickpeas, drained and rinsed

coriander to serve (optional)

4 slices sourdough, toasted

150g goat’s cheese



  • Preheat oven to 200’C.
  • Place carrots and ginger in a casserole, then add 2tblsp oil, 1 tsp cumin seeds, coriander seeds, thyme, 1 tsp salt and 1/2 tsp cracked black pepper. Toss to combine
  • Add onions, speck and garlic bulb and drizzle each with a little oil. Roast, uncovered for 40 minutes or until the carrots are almost tender
  • Add the stock and 1 cup (250ml) water to the casserole and cook for a further 10 minutes or until hot
  • Remove from oven. Squeeze garlic from the bulb and peel the onion. Use a stick blender to process the contents of the casserole until smooth. Return to oven or place on a stovetop to heat if required
  • Heat 1/4 cup (60ml) oil in a frying pan over medium heat. Add chickpeas and 1/2 tsp cumin seeds. Cook, tossing, for 3-4 minutes until crisp. Drain, then season with salt. Top soup with chickpeas and coriander.
  • Serve with sourdough spread with goat’s cheese

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